Mincemeat & Salted Caramel Palmiers with Mincemeat Semifreddo

These palmiers are really easy to make, and a really delicious alternative to a traditional mince pie. If you're having guests around for a mulled wine these would be great to serve alongside, or with the addition on a scoop of semifreddo they would make a tasty dinner party dessert to wow your guests. The semifreddo is lighter than an ice cream, almost the texture of a mousse, with all the flavours of Christmas, and you don't need an ice cream machine to make it.

Mincemeat & Salted Caramel Palmiers
500g puff pastry 400g mincemeat 100g almonds, chopped salted caramel sauce (or caramel sauce with a pinch of sea salt flakes)

• Roll out the pastry into a large rectangle
• Spread the mincemeat over the pastry & top with the chopped almonds
• Roll up each on the long sides towards the middle until they meet
• Cut slices approx 1cm wide and place onto a baking sheet lined with baking paper
• Press down with the palm of your hand
• Bake in a preheated 200C oven for 12-14 minutes
• Leave on the baking paper to cool down & drizzle with salted caramel sauce

Mincemeat Semifreddo
600ml double cream grated zest of 1 orange
1 vanilla pod, split
300g mincemeat 4 eggs separated 50g caster sugar

• Heat the cream gently in a pan with the orange zest and vanilla pod
• Remove from heat and stir in the mincemeat
• Allow to cool and remove the vanilla pod
• Whisk the egg whites until stiff
• Whisk the egg yolks and sugar together until pale and creamy
• Fold the cream mixture into the egg yolks and then fold in the egg whites, until well combined
• Add to a freezable container and place in the freezer for 1-2 hours until semi solid and then stir gently to distribute the mincemeat
• Freeze for a few hours more before serving
• Remove from the freezer around 15 minutes before serving

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